Paprika Veal Recipe

Name: Paprika Veal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (1/2-inch-thick) veal cutlets; 1 teaspoon salt; 1/2 teaspoon pepper; 2/3 cup all-purpose flour; 1 teaspoon paprika; 1/4 cup plus 2 tablespoons vegetable oil; 1 large onion, sliced and separated into rings; 3/4 cup water; 1/2 cup commercial sour cream; Fresh parsley sprigs

Servings: persons

4 (1/2-inch-thick) veal cutlets
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup all-purpose flour
1 teaspoon paprika
1/4 cup plus 2 tablespoons vegetable oil
1 large onion, sliced and separated into rings
3/4 cup water
1/2 cup commercial sour cream
Fresh parsley sprigs

1
Sprinkle cutlets with salt and pepper. Dredge in flour, coating well. Sprinkle with paprika.
2
Saute cutlets in oil in a large skillet over medium heat 5 minutes on each side or until lightly browned. Remove cutlets from skillet to a paper towel, and discard pan drippings.
3
Return cutlets to skillet, and top with onion rings. Add water; cover and cook over low heat 45 minutes or until onion is tender. Remove from heat. Stir in sour cream just before serving. Transfer cutlets to a serving platter. Spoon sauce over top and garnish with parsley.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 (1/2-inch-thick) veal cutlets, 1 teaspoon salt, 1/2 teaspoon pepper, 2/3 cup all-purpose flour, and more.

Yes, Paprika Veal falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paprika Veal

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